20 Ways to Use Up Pesto: Warmed Thai Basil Zucchini Pasta

January 27, 2012 By Leanne Vogel July 1, 2015

With an unexpected batch of pesto sitting in my fridge yesterday, I decided to asked you guys what I should do with it. At the end of the day we’d come up with over 20 ways to use it up, just in time for me to prep dinner!

Eggs with toast
Spread on chicken and grill
Toss with pasta
Veggie dip
Pizza sauce
Freeze it in an ice cube tray and use for later
Spread on cooked salmon with a sprinkle of chopped nuts
Mix with hummus for added protein (or add to avohumocado)
Sandwich spread
Pinwheel wraps
Thin out to make salad dressing
Add to mayonnaise for a tangy mayo
Mix in with chickpeas and sun dried tomatoes for a quick bean salad
Mash with 2 hard boiled eggs and use as you would egg salad
Add to cooked mashed potatoes
Stir in with melted dairy-free cheese for a creamy sauce
Add to vegetable soup
Coat veggies and roast them
Add lemon juice and use as a marinade
Cook with wild rice
Mix in with meatloaf before baking

On top of that, I remembered a couple of pesto based recipes I’d enjoyed in the past – it’s amazing how quickly I forget what’s up on the blog.

Green Eggs No Ham

Green and Clean Pesto Lentil Patties

Pumpkin Pesto Pasta

Makes me wish I had made more pesto so I could make everything?! Good thing it’s so darn easy to make :) After a healthy dose of indecisiveness and a pantry inventory check to see what I could actually make, I landed on pasta. But not just any pasta… (because to be honest, I didn’t have any in the house) zucchini pasta!